Several years ago, we had some friends visiting from Germany.  This was before the big kale craze started, and she was amazed at all the kale available in the local markets here.  She made this amazing and simple kale salad that has since become a staple in our home.  We literally eat it a couple of times a week with different variations.   I have tried different kale salads,  but this continues to be our fave.

bunch of kale (any kind will do but curly kale or dinosaur kale seem the best) – cut out the thick stems and use only the leaves

olive oil

white balsamic vinegar (white wine vinegar can be substituted but is not as good)

chili flakes

onion – chopped (amount used depends on the strength of the onion and how much you like onion)

avocado – chopped

toasted nuts or pumpkin seeds

optional: grated beets, carrots, sprouts

Massage olive oil into the leaves with your hands.  Add a liberal amount of white balsamic vinegar to taste and toss.  Add salt and chili flakes to taste.  Add onions and let the salad sit for awhile so the oil and vinegar break down the leaves a bit. Before serving, chop and add avocado, toasted nuts and any other additions.